Posted by Bethi on 5/18/2008, 5:29 am, in reply to "heating food"
70.254.207.230
Hello Beth.
Probably too long an answer, but I hope it helps.
Some answers depend on the time of day and formality of event.
Ham, especially spiral ham, is easy enough to serve cold and might be a good idea with fridge space but no oven. Cold ham and sliced turkey, or those items heated in electic roasters could be a good option, especially with your Thanksgiving experiences in reheating cooked food.
I recommend roasters and crock pots, but you need to look at the electrical capabilities. Not only if there are there enough outlets, but how many applicances have been used there at one time before. And know where the circuit breakers are and/or the person to call if there is a problem. Like a flipped breaker. A wedding reception with no lighting, refrigeration or cooking capabilities could be a real bummer.
If I were you, my focus would be on food safety, as it seems to me that it is already. That is good.
And logistics...how will you handle setting up food when the people involved are involved in the wedding? 45 minutes before the wedding...hour for wedding...time for pictures and/or food warm-up. Will the food be safe and warm?
Your location sounds very pretty. As much as I understand your desire to have your (current/future) family involved in the food preparation, the fact is you will probably need them involved in your wedding. So check into your catering options. Not just formal caterers, but maybe also restaurants that may deliver but not serve. Think of the details that need to be covered and if the expense is worth it.
(Do this even if you are fully committed to doing it yourself because it will provide information and ammunition for you to approach those who support you and those who do not.)
I am not saying not to do it yourself, but just to consider your options. I really do not think that chaffing dishes will provide safe and palatable food, but I am not a caterer. I just enjoy feeding people. You could do a small test to see if the food gets up to safe temperature in a safe amount of time and still tastes good beforehand. I doubt it will.
I do want to say, that if you are really committed to this idea and know you will have plenty of volunteers who are not involved in the wedding, that it could work. Do a small trial run several months before the wedding for another party, if practical. How long is the food at safe temperatures? How long does it take to serve?
Also, consider who will be cleaning up afterwards and returning items. That should not be you. You will have more important things to do!!
Just my two cents. I am not a caterer, but have considered doing something similar to what you are doing. But we had lots of oven space as it was going to be in a church reception hall that regularly fed their students lunch.
Congratulations. The marriage is the important part. The wedding details and reception are merely a celebration of it.
Take care.
Bethi
--Previous Message--
: Hi,
: I am planning a wedding reception in six
: months, and along with me, my future mother
: in law, and a good friend of hers, want to
: cater the food for the reception of about 45
: people. The reception site that my fiance
: reserved does not have a stove, but has a
: microwave. It is a historical plantation,
: they allow useage of the kitchen sink,
: fridge, but there is not an oven or stove.
: We are wanting to do a buffet style, and
: cook the day before (we do the same thing at
: thanksgiving for about 15 people every
: year). The reception site is 45 minutes away
: from my house, and I am not sure how to
: re-heat the food from the fridge. Her friend
: has the chaffing dishes and sterno, but will
: this actually heat the food back up from
: cold? What options can anyone suggest for
: heating up the food? We are thinking about
: having pulled pork, and some casserole
: dishes, baked beans, chicken wings, etc.
: Thank you for your help!!!
:
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